Tuesday, July 30
    
  
Recipe of the day        

Blueberry Pesto

2 c                    fresh blueberries (I used frozen wild blueberries this time, but have done it both ways)

1 c                    cleaned & packed parsley

½ c                   parmesan cheese

½ c                   walnuts, toasted

4                      garlic cloves, peeled

¼ c                   olive oil

1 8-oz               goat cheese (log form)

1.             Place 2 cups blueberries, parsley, parmesan, walnuts, garlic in a blender or food processor and process until a paste forms.  Drizzle in the olive oil.

2.             Spoon the blueberry pesto over the goat cheese, covering the top and letting it drip down the sides.

3.             Garnish with fresh blueberries.

4.             Serve with crackers or sliced baguette. 

Makes 8 servings.

Tip:  Leftovers can be frozen.